There’s something truly magical about a scone that’s both light and decadent. These Heavenly Lemon Raspberry Scones combine the buttery richness of traditional scones with the bright tartness of raspberries and a zesty lemon glaze. Whether you’re baking for a special brunch or just want to treat yourself with a luxurious morning bite, this recipe will become your go-to.

Baking perfect scones can seem intimidating, but the secret lies in using cold butter and just the right technique. If you’ve ever wondered why scones sometimes turn out dense or flat, it’s all in how you handle the butter. Learn why cold butter is essential in pastry dough in this guide by King Arthur Baking. Their technique helps create those irresistible flaky layers that make these scones unforgettable.

Another essential component in this recipe is the lemon zest. That aromatic citrus oil adds an incredible brightness that perfectly complements the tart raspberries. If you’ve never zested a lemon properly, check out this tutorial from The Kitchn to get it just right and avoid the bitter pith.

Why You’ll Love lemon raspberry scones

Melt-in-your-mouth texture with a tender crumb
Bursting with juicy raspberries and zesty lemon flavor
Finished with a sweet, tangy glaze
Simple to make with no special tools required
Can be made ahead, frozen, and baked fresh

Ingredients for Lemon Raspberry Scones

For the Scones:

2 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest of 1 medium lemon (use fresh for best flavor)
½ cup fresh raspberries (gently halved)
8 tablespoons unsalted butter (melted, then cooled slightly)
1 cup heavy cream (chilled in the freezer for 10–15 minutes)

For the Glaze:

2 cups powdered sugar
3 tablespoons milk or half-and-half
1 tablespoon fresh lemon juice

Tools You’ll Need

Mixing bowls
Whisk
Rubber spatula or sturdy spoon
Cookie scoop (optional)
Baking sheet with parchment paper
Wire cooling rack
Microplane zester

Step-by-Step Instructions

1. Chill the Cream

Place the heavy cream in the freezer for 10–15 minutes. This step ensures a perfect reaction when mixed with the warm butter, creating butter globules.

2. Melt the Butter

Microwave the butter until melted and let it cool slightly.

3. Combine Dry Ingredients

In a large bowl, whisk together:

Flour
Baking powder
Baking soda
Sugar
Salt
Lemon zest

4. Create Butter Globules

Mix the chilled cream and warm butter. Stir with a fork until the mixture forms visible clumps. These create steam pockets for flaky scones.

5. Make the Dough

Pour the butter-cream mix into the dry ingredients.
Stir until just combined. Don’t overmix — the dough will be thick.
Gently fold in the halved raspberries.

6. Shape and Chill

Scoop dough onto a parchment-lined baking sheet.
Chill the tray in the fridge for 15–60 minutes.

7. Bake

Preheat oven to 400°F (204°C).
Bake scones for 18–22 minutes until golden.
Let them cool on a wire rack.

8. Glaze

While the scones cool:

Mix powdered sugar, lemon juice, and milk until smooth.
Drizzle generously over cooled scones.

Tips for Perfect Scones

Don’t overmix — it leads to tough, dense scones.
Use fresh raspberries when possible. Frozen ones tend to bleed.
Chill the dough before baking to retain the scone shape.
Scoop with a greased cookie scoop for uniform size.
If the cream and butter don’t clump, place the mixture in the freezer for 5 minutes and stir again.

Storage and Freezing Instructions

Store at room temperature in an airtight container for up to 2 days.
Refrigerate for longer freshness (up to 5 days).
Freeze unbaked scones for up to 3 months:
- Bake straight from frozen, adding 3–5 minutes to the bake time.
Freeze baked scones and reheat in a microwave for 30 seconds.

Serving Suggestions

These Heavenly Lemon Raspberry Scones are perfect for:

Weekend brunches
Tea time
Bridal or baby showers
Gifting to friends or neighbors

Pair them with:

Clotted cream or lemon curd
Hot tea or espresso
Fresh berries and honey butter

Variations to Try

Swap raspberries for blueberries or blackberries
Add white chocolate chips for sweetness
Try a citrus sugar crust instead of glaze
Make them mini for party platters
Use gluten-free flour blends or dairy-free alternatives as needed

FAQs

Can I use frozen raspberries?
Yes, but expect more bleeding into the dough. Add them frozen (not thawed) and mix gently.

Why are my scones dense?
Overmixing or using warm ingredients can make scones tough. Keep everything cold and mix just until combined.

Is scone dough supposed to be sticky?
It should be thick and slightly tacky, not overly wet or dry. Resist adding extra liquid unless necessary.

Why did my scones spread too much?
They likely weren’t chilled enough before baking. Always refrigerate the shaped dough.

Can I prepare the dough ahead of time?
Absolutely. Scoop onto trays and refrigerate overnight, or freeze for later use.

Final Thoughts

Once you try these Heavenly Lemon Raspberry Scones, you’ll understand what the fuss is about. They’re buttery, fruity, tangy, and satisfying in every way. Make a batch for your next brunch and watch them disappear!

Feel like sharing your creations? Tag your photos and use your favorite glaze twist — we’d love to see how you make these scones your own.